RECIPE

Rye Whiskey Punch

PHOTO: MATTHEW KELLY

Inspired by traditional Revolutionary War era whiskey punches, this punch balances rye’s inherent spiciness with bitter black tea and bright lemon juice. It’s strong enough to fuel a party but balanced enough to drink with dinner.

FLAVOR PROFILE
Bitter, Savory
STRENGTH

INGREDIENTS

  • 1 750-mL bottle Rye Whiskey
  • 1 750-mL bottle Montenegro Amaro
  • 0.5 Cup fresh Lemon Juice strained through a fine sieve
  • 1 750-ml bottle of cognac
  • 1 Cup Black Tea, Iced
  • 8-10 dashes Angostura Bitters
  • 1 lemon

INSTRUCTIONS

Step one

In a large pitcher, add the water and submerge the tea bags. Refrigerate for at least 48 hours, periodically mixing the tea bags with a large wooden spoon.

Step two

Add all ingredients to a punch bowl and stir to incorporate. Garnish with large blocks of ice and lemon wheels.

Contributed by Supercall

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